Sole bows with clementine sauce

Ingredients for 4 servings:

• 2 sole(s)
• 180 g salmon
• 1 egg white
• 100 ml cream
• Sichuan pepper
• Salt
• Ginger powder
• 150 ml fish stock
• 250 g clementine(s), peeled, cut into segments
• 150 ml fish stock
• 125 ml double cream
• 2 tbsp Grand Marnier
• 60 g butter, cold, cut into cubes
• 1 small head of savoy cabbage
• 1 tbsp butter
• 125 ml cream
• salt and pepper
• nutmeg
• 2 nuts, black

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Skin and fillet the sole, or have the fishmonger do it for you. Arrange them tightly in a baking dish, skin-side up. For the stuffing, dice the salmon and freeze for about 15 minutes in the freezer. Place the salmon cubes in a food processor with the egg white and cream and process into a smooth stuffing. Season with Szechuan peppercorn, a pinch of ginger, and salt. Place the stuffing roughly in the center of the sole fillets and fold the fillets into bows over them. Top with butter flakes and pour over a little fish stock. Cook in a hot oven at 150°C (top/bottom heat) for about 20 minutes. For the sauce, puree the clementines, pour the puree into a sieve, and squeeze out any excess liquid. Boil the juice and fish stock down by half. Add the crème fraîche and reduce slightly again. Add the Grand Marnier and season with a little salt. Finally, mix in the ice-cold butter with a hand blender. Keep the sauce warm; it must not boil again! For the savoy cabbage dumplings, break the leaves from the stalk, remove the thick central rib, and blanch the leaves in boiling salted water for about 5 minutes. Cool in ice water. Squeeze the leaves well and chop them finely. Foam the butter, add the finely chopped savoy cabbage and the cream, and simmer over low heat until the desired consistency is reached. Season with nutmeg and salt, if desired. To serve, separate the sole bows, arrange them on a plate, and pour over the sauce. Use two spoons to scoop dumplings from the savoy cabbage mixture, place them on the plate, and garnish each with a slice of black walnut.